To provide a persimmon processing method intended for making a product of ripe persimmon safely, easily and deliciously in a short time at low cost.
This persimmon processing method includes washing hard persimmon by potassium carbonate, sterilizing the persimmon by weak acid hypochlorite water, putting the persimmon into a polyethylene bag followed by preserving in a refrigerator, sterilizing the persimmon by weak acid hypochlorite water before freezing, thawing and softening the persimmon so as to eliminate astringency, and setting a ripening period so as to obtain effect of thickly drawing deliciousness and flavor, eliminate all remaining astringency, and make the persimmon ripe. Furthermore, the persimmon processing method includes making culture examination of coliform group bacteria during a ripening period, and in the case of positivity, sterilizing by weak acid hypochlorite water to make the product aseptic followed by washing chlorine of remaining hypochlorite, removing skin, calyx, and seeds from the persimmon to bring into puree, adding alkali ion water to the ripe persimmon puree, and again freezing the product so as to make a process material of soft ripe persimmon ice candy and persimmon confectionery.
KIMURA SHIGEOMI
SANO AKIFUMI
SANO MAMI